1. Preheat oven to 425F. Line 2, 9-inx 13-in baking trays and 1, 15-in by 21-in baking tray with parchment paper.

Set Up the Trays

1. For the Cranberries. To an oven safe 12 oz ramekin add in your cranberries, maple syrup, water, and vanilla. Push a cinnamon stick into the middle of the cranberries and then cover the ramekin with an oven safe lid or tightly wrap with foil and place on the corner of one of the smaller baking trays.
2. For the Potatoes. To the same tray, add the potatoes. Toss with 1/2 tbsp of oil or more to coat well and sprinkle with salt. Place this tray in the oven on the top rack for 15 minutes.
3. Take 6 cloves of garlic, peel and place on a small sheet of foil. Drizzle with oil then seal the foil over the garlic and set to the side.
4. For the Brussels Sprouts & Squash. With the large baking tray, add the brussels sprouts and shallots to one side and the cubed butternut squash on the other. Drizzle both sides with olive oil (I used about 1 1/2 tbsp) and sprinkle with a generous pinch of salt. Toss and coat the brussels sprouts well and place as many halves cut side down on the tray. To the butternut squash, sprinkle with cinnamon and a drizzle of the maple syrup and give a good toss and spread out evenly on the tray.
5. For the Tofu. Cut the tofu into your desired shapes. If cutting into triangles, spread the tofu out on the last small baking tray. To a small bowl, combine the cornmeal, nutritional yeast, fresh minced herbs, garlic and onion powder, oil and soy sauce. Whisk the mixture to combine and spoon equal amounts of it onto each tofu slice. With clean hands, spread the mixture evenly over each tofu slice and place back on to the baking tray.
6. Bake the remaining trays. Place the foil wrapped garlic from earlier on a small corner of the tofu tray. After the initial 15 minutes of baking elapses, place the tofu tray on the top rack with the potatoes and cranberries. Place the large tray with the vegetables on the bottom rack. Roast everything for an additional 25 minutes. Remove the vegetables after 25 minutes and allow the potatoes and tofu to continue cooking for 5 additional minutes.

Prep the Cranberry Sauce

1. When the cranberries come out of the oven, carefully peel back the foil and with a spoon, pull out the cinnamon stick. Add 2 tablespoons of orange juice and a small pinch of salt and carefully mash with a spoon. If the mixture is too thick add the remaining orange juice and give a good mix, then set aside to cool.

Prep the Brussels Sprouts

1. Add your roasted brussels sprouts and shallots to a medium sized mixing bowl. Top with the pistachios, parsley, lime zest and juice, grated garlic and maple syrup and give a good toss to combine. Taste and adjust salt and pepper to your liking.

Prep the Mashed Potatoes

1. Heat up your milk and vegetable broth in the microwave for 15-30 seconds until hot. Whisk the miso paste into the vegetable broth until fully dissolved and set aside.
2. Add the potatoes to the bowl and with a potato masher, begin to carefully mash up the potatoes. Once mostly mashed, add 1/2 of the milk, vegetable broth, nutritional yeast, butter, and roasted garlic. Mash everything together again with your potato masher until uniform and creamy. Adjust the consistency with the remaining milk and continue to mash as needed.

Serve

1. Serve the mashed potatoes with the brussels sprouts, candied squash, the tofu slices and a dollop of cranberry sauce. Add more sides and sauces as desired like mushroom gravy and stuffing and enjoy.